Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Do I Have To Use The Specified Flour In Baking Recipes?
0

7 posts in this topic

I have new Gluten-Free baking books and i only have rice flour and want to know if i can use rice flour instead of whatever flour specified. i actually like the rice flour in cookies. that is what I would like to bake.

 

And thanks in advance,  :D

0

Share this post


Link to post
Share on other sites


Ads by Google:

Most recipes call for a combination of flours and starches because of their specific properties. You can try subbing straight rice flour but it isn't really a good flour for baking with in any quantity if you want a quality product.

0

Share this post


Link to post
Share on other sites

Rice flour is good, but if you only use it, you'll get "gritty" baked goods.  Blends are best and there are different blends for different baked goods.  

0

Share this post


Link to post
Share on other sites

Every flour has different properties so yes, generally one should use specified flours and starches. You can switch up a bit but be prepared for a different final product. Coconut flour, for example, is miles different from white rice flour which is hugely different from amaranth flour. Gluten free baking is a learning curve! But just know you can make truly great gluten free products at home with a little practice, experimentation and passion.

0

Share this post


Link to post
Share on other sites

Several times I've subsituted an all-purpose flour blend (usually Pamela's) for all the flours in a recipe if I didn't have some of the individual flours.  It didn't cause a problem for me.  If I were doing a very finicky recipe though, I don't think I would try it.  But for something simple, like cookies, it worked out fine.

 

Like the posters said above, using only rice flour will make your cookies gritty.  

0

Share this post


Link to post
Share on other sites




I use a blend (Cup-4-Cup) for everything. It is good for cookies, cupcakes, muffins and bars. I would not use it for yeast breads, which are a bit trickier to me. For cakes I use gluten-free cake mixes and I really don't try yeast breads.

0

Share this post


Link to post
Share on other sites

I have new Gluten-Free baking books and i only have rice flour and want to know if i can use rice flour instead of whatever flour specified. i actually like the rice flour in cookies. that is what I would like to bake.

 

And thanks in advance,  :D

 

 

I have new Gluten-Free baking books and i only have rice flour and want to know if i can use rice flour instead of whatever flour specified. i actually like the rice flour in cookies. that is what I would like to bake.

 

And thanks in advance,  :D

I find rice flour quite light and airy so I tend to use gluten-free Plain and Self Raising Flour as subsitutes. Rice flour I use for recipe that call for it like shortbread otherwise I'd go for something a bit denser. 

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,344
    • Total Posts
      920,486
  • Topics

  • Posts

    • What's an " iodine test"?  Haven't heard doctors doing that to diagnose DH.
    • Hello! I've just been given my blood results and told they are highly suggestive of coeliacs but will have to wait till next month to see the gastroenterologist and who knows how much longer for a biopsy. My igA, igG and tissuetrans igA were all over 250 and tissuetrans igG was the only one that was normal. These results don't mean much to me yet but I'm told they are very high. I'm now quite fearful of how much damage I've gone to myself. I've had stomach problems for 25 years (just turned 40) and have often steered clear of too much bread and pasta for how bloated it made me feel but the symptoms were always vague and inconsistent so I kept eating. I had a couple of boats of gastro in the past few months (thanks kids) which I took a lot longer than normal to recover from which looking back may have been related. Then last Friday I had a blowout with wine, cheese, crackers, pizza and chocolate cake. I'm sure I've probably had blowouts like that before but I have never felt so sick before and am still slowly recovering. This is what finally prompted me to go back to my GP after being fobbed off so many times over the years. So I guess my question and my concern is whether there is still  chance of a false positive with levels like this? I worry what else it might be if not coeliac. I'm also worried that I may have done so much damage to myself that I will have several disorders going on! I'm also still recovering from last Friday and wondering when I'm going to feel better. I've stayed off gluten and dairy since my blood result a couple of days ago but feel like I'm allergic to food in general.  Thankyou!!    
    • Here's what the Klondike Bar makers say on the FAQ page of their website (August 2016): Are your products gluten free? Nope. They are not. We have not validated for gluten free. We do not operate allergen-free manufacturing sites, however we do have allergen management programs in all our facilities. The intent of these programs is to avoid unintentional cross-contamination of allergens between products. Our product labels adhere to the FDA’s strict regulations regarding declaration of ingredients and allergens. We do not use the terms “Natural” or “Artificial Flavorings” to hide the existence of any allergens. RECIPES CAN CHANGE. We strongly recommend that allergic consumers refer to ingredient declarations EVERY TIME they purchase processed foods.
    • I tried the iodine test but couldn't leave it on very long because it itched too much. I left it on maybe 30 minutes lol. Did anyone try it and have the same response??
    • Had my scope today. Dr said my esophagus is damaged and stomach inflamed. Waiting on biopsy results. Taking protonic and flagyl and he said to go ahead and try cutting gluten out to see if that helps. Thanks for the feedback everyone! 
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,415
    • Most Online
      1,763

    Newest Member
    Ails123
    Joined